Tuesday, October 26, 2010
Tortellini and Vegetable Soup for a Rainy Day
Soup is often thought of as an appetizer yet I prefer it when it presents itself as a hearty meal. Many of the ingredients found in this soup are from a tortellini pasta dish I often prepare. Instead of tomato sauce I used broth and added a few crunchy vegetables such as carrots, green bell peppers and celery for color and texture. I was lucky enough to still have carrots from my garden to include in this soup. They have a certain sweetness that I’ve never experienced from the store bought variety.
Tortellini and Vegetable Soup
Tortellini with chopped carrots and green bell peppers in a tomato-based broth
8 oz frozen cheese tortellini
1 tbsp olive oil
1 cup chopped carrots
1 green bell pepper, chopped
1 onion, chopped
1 rib celery, sliced
1 clove garlic, minced
1 tsp each dried basil and dried oregano
¼ tsp each salt and freshly ground black pepper
Pinch or two crushed red pepper flakes
1 can (28 oz / 796 ml) diced tomatoes
3 cups vegetable broth
In a medium saucepan, cook tortellini according to package directions. Drain and set aside.
In a large saucepan, heat oil over medium heat. Add carrots, bell peppers, onions and celery. Cook and stir until vegetables begin to soften, about 5 minutes. Add garlic, basil, oregano, salt, pepper and red pepper flakes. Cook and stir for 1 minute more.
Add tomatoes and vegetable broth to saucepan. Bring to a boil. Reduce heat and simmer for 10 minutes.
Ladle hot soup into separate bowls along with equal amounts of cooked tortellini. Serve
Volume: Makes 4 to 6 servings
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The Kitchen Roadie